Our Favorite Dishes of 2013, Part I

30 Dec

It was quality over quantity in our dining adventures this year, and with visits to new restaurants such as Rose’s Luxury and Ghibellina, it’s been an exciting year for eating in the District. With that said, Brett takes a look back at some of his favorite dishes of the year. Be on the lookout for Rachel’s favorite dishes tomorrow.

Rose’s Luxury – Smoked brisket platter

I don’t know what’s more amazing: that Rose’s Luxury was hands-down our favorite dinner of 2013, or that the place has only been open for four months. While each dish was stellar, it was the family-style platter of smoked brisket that was truly outstanding. The smoky, thick slices of beef are so juicy and tender that a knife is not necessary. Making a sandwich with the accompanying Texas toast, pickled cabbage, and horseradish sauce was a real treat.

Smoked brisket platter

Rappahannock Oyster Bar – Crab Cake

Let’s face it: anything you order from Rappahannock Oyster Bar is going to be good, especially the Lamb and Clams, but their crab cake is the best in the city. Yeah, I’m going there. Using only lump and backfin meat, the portion is very generous given the affordable price of $14. Lightly crispy on the outside and topped with a dab of remoulade, it’s hard to find a better preparation of this Maryland staple in the city.

Crab cake

Range – Skillet Corn Bread

One of the best values in Bryan Voltaggio’s massive Friendship Heights restaurant, the iron skillet corn bread is large enough to share amongst four people. But it’s the bacon marmalade that really makes this dish shine. Spreading it over the warm, flaky corn bread creates a flavor combination that leaves you wanting more. And more. And more.

Skillet cornbread with bacon marmalade

Ghibellina – Stracotto

One of the many great new restaurants that opened along the 14th Street corridor this year, the casual offshoot of Acqua Al 2 really stood out with its excellent pizzas and freshly-prepared pastas. But it was the Stracotto, Ghibellina’s version of pot roast, which made this visit a memorable one. Prepared with white wine and tomato, I took my time enjoying the succulent, tender beef with each forkful.


Rasika West End – Banana Avocado Chaat

Both locations of Raskia are always a tough table for one simple reason: they consistently serve up some of this city’s very best Indian cuisine. And while each visit requires an order of their Palak Chaat, it was the banana and avocado preparation that left an indelible impression. You wouldn’t think at first that these two flavors go together at all, but when you pair up a bite of the grilled, crispy banana with the creamy avocado, it’s pretty much transcendent.

Banana avocado chaat

Acqua Al 2 – Filetto al Mirtillo

I’m a big steak fan, but reading over the menu description of the Filetto al Mirtillo made me do a double-take. A hand-carved filet mignon cooked in blueberry reduction sauce? But our friend insisted we order it, and well, he was right. Never in my wildest dreams would I imagine pairing up a tender, medium-rare filet with blueberry sauce, yet somehow, the duo worked. Chalk it up to the subtle flavor of the sauce, which added just a hint of blueberry without overshadowing the steak.

Filet with blueberry sauce

Be sure to check DMV Dining tomorrow for Rachel’s favorite dishes of 2013!

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